# What You’ll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - 1 tbsp extra-virgin olive oil
03 - 1 tsp chili powder
04 - 1 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp fine salt
09 - 1/4 tsp ground black pepper
10 - Juice of 1 lime (about 1 tbsp)
→ Rice
11 - 1 cup uncooked brown rice
12 - 2 cups water
13 - 1/2 tsp fine salt
→ Vegetables & Beans
14 - 1 cup canned black beans, rinsed and drained
15 - 1 cup canned sweet corn, drained
16 - 1 cup cherry tomatoes, halved
17 - 1 red bell pepper, diced
18 - 1/2 red onion, finely diced
19 - 1 avocado, sliced
20 - 1/4 cup fresh cilantro, chopped
→ Toppings (optional)
21 - 1/4 cup Greek yogurt or light sour cream
22 - 1/4 cup shredded cheddar cheese
23 - Lime wedges, for serving
# How to Make It:
01 - Bring 2 cups water and 1/2 tsp salt to a boil in a medium saucepan. Add 1 cup brown rice, reduce to low, cover and simmer until tender, about 35–40 minutes. Remove from heat, fluff with a fork and keep warm.
02 - In a mixing bowl combine 1 tbsp olive oil, juice of 1 lime, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Whisk to emulsify.
03 - Add the chicken breasts to the marinade and turn to coat evenly. Let rest at room temperature for at least 10 minutes to absorb the flavors.
04 - Heat a grill pan or skillet over medium-high heat. Sear the chicken 6–7 minutes per side until an instant-read thermometer registers 165°F (74°C). Transfer to a cutting board and rest 5 minutes before slicing thinly against the grain.
05 - While the chicken cooks, halve the cherry tomatoes, dice the red pepper, finely dice the red onion and slice the avocado. Drain and rinse beans and corn, then combine with the chopped cilantro.
06 - Divide the cooked rice among four bowls or meal containers. Top each portion with sliced chicken, black beans, corn, tomatoes, bell pepper, red onion and avocado. Garnish with chopped cilantro.
07 - Offer Greek yogurt or light sour cream and shredded cheddar as optional toppings, and serve with lime wedges. For meal prep, refrigerate covered up to 4 days; add avocado and dairy toppings just before eating.
